Tuesday, December 10, 2013

Italian Roasted Potato Wedges

Easy to make sides are always a challenge during the work week.  This one can be done in 45 minutes and has lots of flavor.







Italian Roasted Potato Wedges

2 russet potatoes, peeled and cut into wedges
2 tbsp extra virgin olive oil
1/4 cup Parmesan cheese, grated
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp freshly ground pepper
salt to taste

Cut potatoes into wedges.  Cut in half, in half again and then into 2 more slices.  You should get 16 wedges from each potato.  Place in a bowl and coat with the extra virgin olive oil.  In a small bowl, combine the cheese and spices.  Sprinkle half over the potatoes.  Toss and then sprinkle in the other half.  Toss again.  Bake on a aluminum foil lined baking sheet for 35 minutes at 400°.